Author: Just 9 easy ingredients (that you probably already have in your pantry). This pie is SO easy to make, just mix in a blender or in a bowl, pour into a pie shell, and then bake. Done! This Easy Vegan Pumpkin Pie tastes better than the original version (you won't be able to tell it's vegan). It has been the #1 most popular recipe on my blog since I posted this recipe back in 2015. It's an all-time fan-favorite recipe!
FEATURED COMMENT:
I LOVE this pumpkin pie! I make it every year at holiday time and no one can even tell its vegan! Great taste and texture. Thank you! - Connie
This easy vegan pumpkin pie can be made up to 3 days in advance making it perfect for a stress-free Thanksgiving dessert. It's sweet, but not too sweet, has an amazing creamy texture, pumpkin-y, full of seasonal spices, and just all-around ridiculously good. I tested this pie by not only feeding it to myself (repeatedly... for testing purposes clearly), but I also gave it to several non-vegan friends and family. Everyone agreed: YUM! It truly is the BEST go-to easy vegan pumpkin pie recipe ever! Year after year we enjoy this vegan pumpkin pie at our family Thanksgiving feast, and sometimes even Christmas celebrations as we can never get enough.
Common Questions:
- What is Pumpkin purée? (also called pure pumpkin or pumpkin puree) this is just pumpkin that has been cooked and blended until smooth. I use canned pumpkin to make this easy. For one pie you need 1 14oz can of pumpkin. Just be sure that the canned pumpkin you are using is not pumpkin pie filling. The only ingredient should be pumpkin. Pumpkin pie filling contains spices and thickeners which will not work in the recipe. If you prefer to make pumpkin pureé from scratch that will work wonderfully as well. You will need 1 ¾ cups.
- Why is my vegan pumpkin pie darker/lighter? Pumpkins can range in color depending on the brand of canned pumpkin, what country the pumpkin is from, when it was harvested, how ripe it was, and various other reasons. As a result, your pumpkin pie may be a darker or lighter color than my photos, but not to worry, it will taste just as delicious!
- Can you taste the coconut milk in the pie? You cannot taste the coconut flavor in the pie. The coconut flavor blends in with the pumpkin and spices. This pie does not taste like coconut, I promise!
- Is there a substitute for coconut milk? if you cannot use coconut milk, use a vegan culinary cream or other rich creamy dairy-free milk. Make sure to choose a plant-based milk that is rich and has a higher fat content so that the pie is still creamy and delicious.
- Is this vegan pumpkin pie gluten-free? Yes! The filling is entirely gluten-free so all you need to do is buy a store-bought vegan gluten-free pie crust.
How to make easy vegan pumpkin pie:
Prepare your pie dough by rolling it out and lining a 9 inch pie dish. You can either follow my recipe to make a homemade pie crust or use a store-bought pie crust. Many of them are accidentally vegan, just check the ingredients to make sure. You do not need to pre-bake the pie crust for this recipe. It will bake in the oven along with the filling.
Add the pumpkin pureé, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin spice, cinnamon, and salt to a blender and blend until smooth. Alternatively you could add the ingredients to a large bowl and mix well.
Use a spatula to spread the pumpkin evenly and smooth out the top. Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly. Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until completely set.
Enjoy the vegan pumpkin pie plain or serve with my vegan coconut whipped cream or a store-bought vegan whipped cream.
This easy vegan pumpkin pie is...
- the #1 top recipe on my blog!
- creamy, pumpkin-y, and full of warming spices
- the best pumpkin pie ever (vegan or not)
More vegan pumpkin recipes:
Vegan Pumpkin French Toast Easy Vegan Pumpkin Cinnamon Rolls Vegan Pumpkin Chocolate Chip Bread Soft Vegan Pumpkin Cookies Easy Vegan Pumpkin Cheesecake If you're looking for more vegan Thanksgiving recipes be sure to see them all by clicking here.If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram
Bon Appetegan! Sam Turnbull
(click stars to vote)
Easy Vegan Pumpkin Pie
Servings: 9" pie
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Ingredients
- 1 ¾ cups pumpkin purée, (a 14 oz can is equivalent to 1 ¾ cups; do not use pumpkin pie filling)
- ¾ cup full-fat coconut milk, (see notes for substitutions and more info)
- ½ cup brown sugar
- ¼ cup cornstarch
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 Recipe Easy Vegan Pie Crust, or 1, 9" frozen vegan pie crust (gluten-free if preffered)
- Vegan Coconut Whipped Cream, (optional)
Instructions
- Preheat your oven to 350°F (180°C). Have your unbaked 9" pie shell ready (there is no need to prebake it).
- Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.
- Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top.
- Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More Vegan Thanksgiving Recipes You Might Like:
Maggie says
Huge waste of ingredients. It was pure liquid and I went by the recipe exactly.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Maggie, I’m so sorry to hear the recipe didn’t work out for you. If it turned out too liquidy, it might be due to a measurement or ingredient being slightly off, or it could need a bit more baking time. Did you happen to make any changes or substitutions? Let me know—I’d love to help troubleshoot!
Dee says
My sister has lymes so she is so limited to ingredients! Finally a recipe she can have! This pie was delicious, we liked it just as much as a traditional pumpkin pie. Perfect texture and flavor!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so thrilled you and your sister enjoyed the pie Dee 🙂
Michelle says
Hi! I only have deep dish pie crusts, but I have two…
I am wondering if I split the single pie recipe into two crusts will it work?
OR if I partially fill the deep dish???
I used to have a nice ceramic pie dish but we lost all our things in a house fire two years ago and it’s now just dawning on me that this was one of the things we still needed to buy 😞
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Michelle, I’m so sorry to hear about the house fire—that must have been so difficult. I hope you’re finding some joy in baking again! For your deep-dish pie crusts, I recommend making the pie as instructed and filling the crust with all of the filling. Since the filling won’t reach the top, the crust edges might brown faster—cover them with foil or a pie shield to prevent burning. You’ll end up with a extra-tall crust, but it will still taste delicious! If you’d prefer to make two pies, you can double the filling recipe and divide it evenly between the two crusts. I hope the pie turns out wonderful and brings a little sweetness to your day! 😊
Isla says
recipe did not fill pie crust completely and 60 minutes was wayyy too long so it just burned to a crisp. so disappointed. a lot of effort and money in the trash
Michele says
did you make two pies and use the directions for double the recipe? you may have done what I did and followed her instruction to use one can of pie filling for the double recipe when really you needed to use two. that little typo needs to be corrected. the recipe was delicious but I had to do it over.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing your thoughts, Michele! Just to clarify, there isn’t a typo in the recipe. When you hit the 2X button, the program doubles the cup measurements but doesn’t automatically update the text elsewhere in the instructions. This can definitely cause some confusion, and I’ll look into making it clearer. I’m so glad you enjoyed the pie in the end!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Isla, Oh no, I’m sorry to hear something went wrong! Did you perhaps use a deep-dish pie crust? This recipe is designed for a standard pie crust. Also, did you happen to halve the recipe or make any adjustments? It sounds like your oven might be running a bit hot— do you have an oven thermometer to check? It’s surprisingly common for ovens to be off by quite a bit. I mention these things because this recipe is rated 4.99 from over 600 reviews, so it sounds like something unexpected may have happened. I hope this helps, and I’d love for you to give it another try!
Amitha says
This is THE pie - perfect flavor and texture - and I have shared this recipe and gifted Fuss Free Vegan to so many people after baking this pie! After years of showing off to non-vegan friends (including office buddies) for the first time yesterday it did not really set, and was more of a pudding consistency that was difficult to slice...
The only thing I may have done differently was using BAKE instead of the CONVECTION BAKE setting on my oven (I couldn't remember what I did last year so just chose BAKE) - could that have made such a big difference? I plan to make either your sweet potato or pecan pie tomorrow and don't want to make the same mistake ... any thoughts are appreciated.
Thanks so much for your well-crafted recipes and your enthusiasm!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Amitha! I am so happy you love this recipe so much, and even gift my book, that makes me so happy 🙂 It sounds like your oven might be running a little cool (this is a pretty common issue). I recommend picking up an oven thermometor to be sure. Yes, cooking it on "bake" mode is correct. Also look for visual cues, ensure the pie is cracked around the edges but still a bit wobbly in the middle, this is how you know it is properly cooked through. I hope that helps!
Amitha says
Thanks so much -- will try that!
Toto says
In addition to all the great reviews already here, I discovered that this recipe works very well in a toaster oven. I have a convection toaster oven, so I adjusted the temp down to 315F with the fan on. It comes out absolutely perfect and I've done it this way several times already. I think the batter is slightly thicker than an egg-based custard, which has the advantage that the close heat of the toaster oven doesn't cause it to boil and develop a skin, which is the experience I've had with egg-and-dairy-based recipes. Other than the temperature, I have had perfect results with no adjustments to the recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's wonderful! So happy you love the recipe, and so wonderful to hear it works so well in a toaster oven too! Thanks for the lovley review Toto 🙂
Megan says
I love this pie! I'm using a gluten free nut crust recipe with it and when I bake it more than 55 minutes the crust starts to burn. Could I stop cooking at 55 minutes (or less), or will the filling not set properly? I've made three of them so far and the GF is the only one that 60 was too long for. Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Megan, I’m so glad you love the pie! To prevent burning, I would recommend you cover the edges of your crust with aluminum foil or a pie shield during baking. This should help protect it while allowing the filling to bake fully. If still needed, stopping baking 5 minutes sooner should be ok as long as the filling is mostly set (slightly wobbly in the center is fine). The filling will continue to firm up as it cools and chills in the fridge. I hope this helps—happy baking!
Megan says
I accidentally used a 1/3 cup measuring my coconut milk so there's a full cup instead of 3/4c. Is this pie going to be trashed? Wondering if it will still firm up with the extra liquid.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Megan, It might be ok, just a bit softer than intended, but it could make the filling more liquidy than intended. Hopefully the pie sets properly. The good news is it will still taste delicious! If the pie is a bit too soft, you could always serve it more like a crumble over vegan vanilla ice cream. I hope that helps!
Penny says
I’m using a frozen pie crust should I thaw it first?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Penny, Yes, you should thaw the frozen pie crust before using it. This will help it bake evenly and prevent it from becoming soggy. Simply let it sit on the counter for about 15-20 minutes to thaw before adding the filling. Enjoy making the pie!
Gina says
I was going to use my go to frozen pie shells from Wholly Wholesome-but they were sold out. I ended up buying DuFour pie crust which comes frozen in a roll. I called the company and was told I have to pre bake at 450 degrees for 17 minutes in a pie pan covered in foil with pie weights!! Then immediately fill with pie filling and bake per pie recipe with edges of crust covered in foil. Yikes!! I have no pie weights or beans to sub. Will their directions mess up your recipe?? I’ve made your pie a few times now and I really like it in the Wholly Wholesome and a lot simpler for someone with physical limitations. Do you have ANY suggestions please?? Thank you!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Gina, I haven’t worked with DuFour pie crust before, but after checking the ingredients, it looks similar to my homemade pie crust, so there’s no need to worry about pre-baking! My recipe is designed to bake the pie for 1 hour in an unbaked crust, so you can skip their instructions. Simply roll out the DuFour crust, fit it into your pie pan, add the filling, and bake as directed. If needed, cover the edges with foil partway through to prevent over-browning. The long bake time will cook both the crust and filling perfectly. I hope this simplifies things—enjoy the pie! 😊
Dev says
Whoops I put the whole can of coconut milk instead of measuring - what will happen? I’ve extended bake time by 10 minutes
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Dev, oh no! Depending on how much extra coconut milk was added, it could make the filling more liquidy than intended, and unfortunately, the pie might not set properly. Extending the bake time by 10 minutes will help, but it may not fully fix the issue. The good news is it will likely still taste delicious! If the pie is a bit too soft, you could always serve it more like a crumble over vegan vanilla ice cream. I hope that helps!
Vicky says
I followed the measurements of all the ingredients precisely, but my filling was pure liquid and does not look at all viscous like the pictures show. Is that because I didn't mix it enough (did by hand as opposed to in a blender)?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Vicky, It's possible that your pumpkin purée is thinner or more liquid than the one I used, which could affect the consistency of the filling. Mixing by hand is perfectly fine, as long as everything is evenly combined. Just make sure the mixture is well mixed and follow the baking instructions. Bake until the edges are slightly cracked, and the middle is still a bit wobbly—it will firm up as it cools. Let the pie cool completely, then chill it in the fridge overnight to fully set. I’m confident it will turn out delicious!
Dev says
It came out just fine! The extra coconut milk made the pumpkin flavor much lighter, though.
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy it worked out 🙂
RHONDA says
does this recipe use a regular 9 i h pie crust or 9 inch deep dish pie crust? if I double recipe , do i still use only the 14 oz can of pumpkin?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Rhonda, yes a regular 9 inch pie crust (not deep dish). If you double the recipe you will need to double all of the ingredients equally including the pumpkin. I hope that helps!
Gina Fiedel says
Hi Sam, I appreciate all your comments; they're very helpful. Last year, I used my homemade applesauce go-to egg replacement for pumpkin pie, but I was disappointed. I am planning to try Tapioca Flour this year because I can't have cornstarch and I've read your comments that arrowroot isn't as good. But my recipe isn't quite the same as yours- it calls for 3 eggs, and I'm trying to adapt it to new dietary restrictions.
To use Tapioca, should I add 3 Tbsp of tapioca or should I make 3 "eggs" separate from the filling and then add that mixture to the filling (1 Tbsp Tapioca to 3 Tbsp water)?
Thanks!
Gina
Gina Fiedel says
Oops! I just commented and had a typo in my email address. Please see my correct address.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Gina, I’m so glad you find my tips helpful! Since I haven’t tested your specific recipe, it’s hard for me to say how tapioca starch would work as an egg replacement in that context. For the best results, I recommend following my pumpkin pie recipe and substituting the cornstarch with tapioca starch. That way, you’ll have a tested and reliable outcome. I hope it turns out beautifully—enjoy!
Gina Fiedel says
Thanks so much for responding, Sam! I understand. However, my more pressing question was how to use the Cornstarch (or Tapioca since I saw that you suggested it one-to-one to others). Do you create a slurry or "egg" with water before adding it to the filling, or do you add it in dry?
I cannot eat corn.
I hope that's more clear. Thanks again,
Gina
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Gina, you can follow my recipe exactly as written, but replace 1/4 cup of cornstarch with 1/4 cup of tapioca starch. Just add everything to the blender and blend. No additional steps or ingredients are needed. I hope that helps!
Marsha says
I have a couple questions. Can I substitute the brown sugar for coconut sugar and the cornstarch for arrowroot starch?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Marsha, Yes, you can substitute the brown sugar with coconut sugar, though it will have a slightly different flavor—it will still work wonderfully! As for the cornstarch, I would recommend using tapioca starch instead of arrowroot starch. Arrowroot can sometimes create a slimy texture, whereas tapioca starch will give the pie a nice, smooth consistency. Enjoy!
Kelly Kennedy says
I made this and followed the directions to a tee, but when I took it out of the oven it was significantly darker in color than the pumpkin color before it was cooked. Is this normal?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kelly, yes it is! Pumpkins can range in color depending on the brand of canned pumpkin, what country the pumpkin is from, when it was harvested, how ripe it was, and various other reasons. As a result, your pumpkin pie may be a darker or lighter color than my photos, but not to worry, it will taste just as delicious!
Cedars says
I subbed out molasses for the maple syrup. My family traditional pumpkin pie always had molasses. Thank you. I thought I was going to have to give
up my favorite pie.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Sounds lovely! So happy you enjoyed it!! 🙂
AP says
This is my second or third year making this recipe. Its perfect! I use my own homemade grown pumpkin puree and it turns out great. Thank you so much!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy it's a go-to fave recipe AP 🙂
Zoe says
Greetings! I want to make this recipe to bring to thanksgiving but I have someone who cannot eat any cornstarch (I’m making a grain free gluten free crust as well for someone with a grain allergy) can you please kindly let me know what I can replace the corn starch in this recipe with so I can make it work? Thank you!!
Christa says
I'd love to know what I can sub for the cornstarch as well. Anyone have any ideas? Arrowroot? For me, I can't do eggs or dairy, so that's why I looked at this recipe, but I don't have to be vegan. Wondering if I can use unflavored gelatin...
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Christa, I don’t suggest using arrowroot in this recipe, as it can sometimes result in a slightly slimy texture, especially in desserts with longer bake times like this one. Instead I recommend using tapioca starch. You can substitute it in the same amount (¼ cup) as a 1:1 replacement. Enjoy!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Zoe, I’m so glad you're planning to make this recipe for Thanksgiving—it’s always a hit.To replace the cornstarch, I recommend using tapioca starch. You can substitute it in the same amount (¼ cup) as a 1:1 replacement. Tapioca starch works beautifully in custard-style desserts like this and will help the pie filling set without affecting the flavor or texture. Enjoy!
pam says
I would use arrowroot, or you can make a flax egg with ground flax and water.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi pam, I wouldn't recommend arrowroot as it may cause a slimy texture in this pie, and I wouldn't recommend a flax egg as this will not set the pie properly. Instead I recommend using tapioca starch. You can substitute it in the same amount (¼ cup) as a 1:1 replacement. Enjoy!
Amy says
Amazing!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you Amy!
Shawn says
This recipe is one of MANY from Sam that is always delicious. Add the pumpkin pie recipe to your holiday arsenal, but don't hesitate to try EVERYTHING.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you Shawn!
aa says
Hi, can I use a graham cracker/vegan butter bottom crust instead of the pie crust? And if so, any changes with the baking I should make? Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi aa! Yes that would work wonderfully! After adding the pumpkin pie filling, bake the pie as directed in the recipe, but keep an eye on the edges of the graham cracker crust. If they start to brown too much, cover the edges with foil or a pie shield. Enjoy!
Luke says
Absolutely delicious. My omni father isn't usually a pumpkin pie fan, but this won him over. I was worried by how "wet" it seemed right out of the oven, but it was perfect.
Jess @ It Doesn't Taste Like Chicken says
We're so happy to hear that!
Sara says
So delicious. I always have to make 2 at a time!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! Love that, that's what my grandma used to do too 🙂
Shela S says
Hi Sam, I was wondering if a plant based whipping cream could be substituted for the can of coconut milk, for the filling? My family has sensitive palates, like me, and always taste the coconut.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Shela, yes, I think that should work, as long as it is liquid when measured and added to the blender. You just want a plant-based milk alternative that has a high fat content so that it is nice and creamy. Enjoy!
Shela S says
Excellent! Thank you so much for responding.
Nicole Lee says
How did it turn out or have you not made it yet? I was wondering the same thing if it would work okay
Shela says
I'm sorry Nicole I haven't made it yet. I will try to remember to reply to you when I do.